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    You are in: Home / Recipes / Eggstatic Egg Salad Recipe
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    Eggstatic Egg Salad

    Eggstatic Egg Salad. Photo by Boomette

    1/6 Photos of Eggstatic Egg Salad

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins


    I have accepted an egg salad cook off challenge, and am delighted to submit my entry here, because it is a winner. Developed in my own kitchen with no assistance from outside sources, other than internal verbal encouragement. Lip-Smacks and loud Cheers of YUM YUM could be heard throughout the house; every great chef strives to hear YUM YUM. Warning: Please do not attempt to express an opinion, with your mouth full of egg salad; it is off-putting, and not a pretty sight.

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    Units: US | Metric

    • 6 large eggs, unbroken
    • 1 stalk celery, complete with leaves chopped fine
    • 2 tablespoons fresh chives, chopped fine
    • 1 tablespoon fresh Italian parsley, chopped fine
    • 1/8 teaspoon coarse black pepper
    • 1/4 teaspoon balsamic vinegar
    • 1/2 cup mayonnaise, more if desired for consistency
    • 24 -40 slices pumpernickel rounds or 24 -40 slices rye bread or 24 -40 slices crackers


    1. 1
      Place unbroken eggs in a pan of cold water.
    2. 2
      Turn on cook top burner.
    3. 3
      Place pan of eggs on burner and bring to a boil.
    4. 4
      Turn down heat on element and allow to continue boiling for approximately 5 minutes.
    5. 5
      Remove from stove element and set aside.
    6. 6
      In a separate bowl mix all chopped vegetables together Add black pepper, balsamic vinegar and mayonnaise.
    7. 7
      Remove eggs from pan of water.
    8. 8
      With the blade of a table knife, chop the cooked eggs in half.
    9. 9
      Scoop out the cooked eggs; discard the shells.
    10. 10
      With a kitchen fork, crush the cooked egg halves.
    11. 11
      Transfer vegetables to crushed eggs.
    12. 12
      Mix well with mayonnaise.
    13. 13
      Add more mayonnaise as you wish for personal consistency preference.
    14. 14
      Spread mixture generously on bread (s) or crackers of your choice.
    15. 15
      Serve to squeals of delight.

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    Ratings & Reviews:

    • on June 07, 2013


      I made this egg salad for me and DH and for my son, I gave him his part before adding the balsamic vinegar. It adds a great taste to the egg salad that me and DH enjoyed. Thanks Toolbelt Diva :) Made for Name that ingredient tag game

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 10, 2009


      Awesome! The balsamic kick is great. I always use sweet onion as a substitution for any oniony counterpart. For this recipe, it worked great. The fresh parsley is a great add-on but half the amount of dried parsley will work. Thanksss for this I'll have a great lunch tomorrow.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 01, 2013


      We loved this! Everyone enjoyed this salad both on its own and on toasted rye bread with lettuce. I added a couple shakes of salt and celery seed as a substitute for celery. Thank you this is a keeper.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (45)


    Nutritional Facts for Eggstatic Egg Salad

    Serving Size: 1 (43 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 149.7
    Calories from Fat 101
    Total Fat 11.3 g
    Saturated Fat 2.5 g
    Cholesterol 191.0 mg
    Sodium 216.0 mg
    Total Carbohydrate 5.3 g
    Dietary Fiber 0.1 g
    Sugars 1.6 g
    Protein 6.5 g

    The following items or measurements are not included:


    pumpernickel rounds

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